Ericphotoart
Senior Member
I recently backsweetened Chokeberry (aronia) wine and I found it still very astringent. I like the very earthy, full flavor, deep dark color and quite mouthful, but it's very astringent at the same time. I had about 2 liter extra that didn't fil the carboy so I decided to add several chips of oak. Did anyone tried to mellow the aronia wine with oak? I will check the results in about 2 weeks.
